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The collusion of fall + summer continues with pesto, tomatoes, and zucchini bidding us farewell in the Pesto Spaghetti Squash + Tomatoes as well as the Pesto Salmon with Zucchini + Tomato Bread Salad.
With all that extra pesto, whip up a Pesto Tofu Scramble for breakfast or a Grilled Herb + Sun-Dried Tomato Sandwich with a smear of pesto in the center.
A simple Grilled Steak + Cauliflower combo is delightful drizzled with a Blue Cheese Vinaigrette that can also add extra pizzaz to its dinner companion of Baby Greens Pasta Salad.
More blue cheese can be blended into a dip perfect for Roasted Okra (my fave way to eat that crazy veg) or as a dip for cold cut veggies and Pecan Crackers for a simple lunch on the go. Serve that Roasted Okra + Blue Cheese Dip combo with the Maple Squash Salad for a beautiful ode to Autumn.
The Mexican Black Bean Stuffed Sweet Potatoes is another dish that is unique to this harvest time when zucchini, tomatoes and peppers are the perfect topper for this comforting fall dish.
With the start of October, we all know that pumpkins are the obsession. These Pumpkin Muffins will delight throughout the month as a simple pumpkin spice breakfast to enjoy on the go.
Cook seasonally. Eat consciously. Live well,
